You can find the recipe for Grandma’s All-Occasion Sugar Cookies in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Ulrike of Küchenlatein who chose the recipe for this week and will post the recipe.

Tasting NotesMine were crunchy, which is how I like them. Not doughy. If you like them nice and soft, roll them thicker or bake them less. Sugar cookies on their own are dull, so a sprinkle of sugar or some Caramelized Butter Frosting helps. A sprinkle of "toast dope" (cinnamon sugar) is nice too and transforms them into a cookie more similar to snickerdoodles.

I'll say like you: What the heck! when someone else can show the complicated tricks of the trade... why not leave it to them!? LOLI'm only starting now, to really get your drift: Why make complicated, when you can make simple!?The tartelette baked in a lid, the free formed caramel splashes. etc... look pretty intricate, but come to think of it, they're truly not!I believe Shari, you have to have an original and out of this world talent to trick one's eye into believing the masterpiece cut into italian marble they're admiring, is in fact, a simple sugar cookie!